Ingredients

• 1/4 c. plain low-fat yogurt
• 3 tbsp. salsa
• 1 tsp. Parmesan cheese, shredded
• 3 tbsp. cilantro leaves
• zest of one lime
• sea salt
• pepper
• 6 oz. Mahi Mahi, cut into 1-inch strips
• non-stick cooking spray
• juice of one lime
• 1 tsp. chili powder
• 1 clove garlic, minced
• 1/2 tsp. sea salt
• 2 corn tortillas
• 1/4 c. purple cabbage, thinly sliced

Directions

1. Add yogurt, salsa, cheese, cilantro and lime zest to blender.

2. Pulse until mixed.

3. Stir in salt and pepper; set aside.

4. Place lime juice, chili powder, garlic and salt in a bowl.

5. Add fish strips.

6. Toss to coat evenly.

7. Spray pan with non-stick spray.

8. Place over medium high heat.

9. Sear fish two minutes per side, until crisp and golden.

10. Divide between tortillas, top each taco with cabbage and one tablespoon of sauce.

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